Soy Sauce: Light in color. Fresh flavor, heavy salt taste, there are a lot of varieties and it's a pain to break it down, cooks just need to know that soy sauce is moderating the flavor. Because we are not scientists

Lao Soy Sauce: the main ingredient is caramel color, to put it bluntly is the color of sugar. The main role is to give the dish color, but to master the use of the amount, as the soup becomes less, the color of the old soy sauce will get. The use of too much has a bitter taste, black color

What is the difference between soy sauce and dark soy sauce: how to use soy sauce to fry vegetables to taste?

Soy Sauce and Lao Soy Sauce are both varieties of soy sauce. They are mainly made from wheat and soybeans, and are fermented and brewed through natural exposure to the sun. Soy Sauce is a seasoning that is formed after the initial fermentation is complete. While Lao Soy Sauce is formed by continuing to process and ferment on top of the soy sauce." Smoked" means extracted.

How can you tell the difference?

Color: Soy sauce is reddish-brown, moist and clear. It is lighter in color than dark soy sauce. Old Soy Sauce is brownish, thick and dark in color.

Taste: Soy Sauce smells like soy sauce and tastes fresh and salty. Lao Soy Sauce smells strong and tastes a bit sweet with a bitter undertone.

Use:

Soy Sauce is generally used to make cold dishes, stir-fry vegetables, steamed fish, play a role in refreshing. It can be used as salt. Lao Soya Sauce is best used for braising and coloring of ingredients. It makes dishes look more red and appetizing.

Additionally, when buying soy sauce, pick brewed soy sauce, not prepared soy sauce. The higher the amino acid nitrogen content, the better the quality!